Traditional shortbread - contributed by Rebecca A. C. Smith
  • 3/4 cup margarine
  • 1/4 cup sugar
  • 2 cups flour
Cream butter and sugar. Mix in flour. Chill dough for 1 hour. Roll out to 1/2" thick & cut with round cookie cutter about 2 1/2" in diameter. I also use a decorative cookie stamp on them. Bake on ungreased cookie sheet for 15 minutes at 350° F. Yield: 4 1/2 dozen cookies.

Betty Crocker's Cookie Book; Golden Press, New York, 1963, p. 20.

Shortbread is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Shortbread © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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